There’s nothing that lights my fire quite like smoky, charred fresh corn still hot off the grill. Juicy kernels bursting with sweetness, still golden and tender-crisp, it’s a bite of pure summer brilliance. You can practically taste the sunshine infused right down to the cob. Not a week passes without some form of corn gracing my dinner table during prime harvest season for all the ways it can be dressed up or down. My very favorite serving suggestion, without a doubt, is elote. Add in a creamy, cheesy coating that’s at once cool and refreshing yet lusciously rich, and I could very well make a meal of that alone.
That doesn’t mean I’ll always stick with conventional methods, of course. A bit of spice is always nice, but rather than the predictable bite of cayenne or chipotle, it’s even more compelling when we cross cultural boundaries for a Korean flavor infusion. Kimchi is the greatest form of spicy pickle I can think of, so when it’s blended right into a vegan mayonnaise dipping sauce, the results are more spectacular than fireworks on the 4th of July. Lucky Foods has done just that with their game-changing eggless offering here, introducing the added smoldering heat of gochugaru, the essential chili pepper that gives kimchi its distinctive punch.
If you happen to like it really hot, they’ve got you covered with potent gochujang paste, too. Beyond pure fire power, the paste offers a warm sensation with lingering heat while introducing a subtle sweetness and umami flavor from fermented soybeans. Use in moderation to really elevate your elote game.
I’m entering my K-Elote (that’s Korean Elote, of course) into the Lucky Foods Blogger Recipe Challenge! You can find more spicy ideas by visiting out Lucky Foods on Facebook and Instagram. Look their products at Whole Foods, Target, HEB, and many more stores. Wish me luck in the contest!
- 4 Ears Corn
- 1/2 Cup Lucky Foods Kimchi Mayo
- 1/2 - 1 Teaspoon Lucky Foods Gochujang, Optional
- 2 Scallions, Thinly Sliced
- 1/2 Cup Blanched Almond Flour
- 3 Tablespoons Nutritional Yeast
- 1/2 Teaspoon Onion Powder
- 1/4 Teaspoon Salt
- 1 Teaspoon Chickpea or White Miso Paste
- 1 Teaspoon Rice Vinegar
- Husk the corn, remove any silk, and snap off ends so they can fit comfortably inside a large skillet.
- Place the skillet over high heat until very hot; about 4 minutes. Arrange the corn cobs in a single layer in skillet and sear, using tongs to turn every 3 minutes, until thoroughly charred all over. The whole process should take about 15 minutes.
- Meanwhile, prepare the cotija by simply combining the almond flour, nutritional yeast, onion powder, and salt in a small bowl. Whisk together the miso and vinegar before adding the wet ingredients. Mix thoroughly to incorporate and form small clumps. Set aside, or keep in an airtight container in the fridge for up to 2 weeks.
- If you'd like especially spicy elote, whisk together the kimchi mayo and gochujang, to taste. Otherwise, just use the mayo straight and slather the cooked corn thoroughly.
- Sprinkle generously with almond cotija and scallions. Enjoy hot!
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Amount Per Serving: Calories: 245Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 2mgSodium: 747mgCarbohydrates: 31gFiber: 7gSugar: 7gProtein: 10g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.